Saturday, September 21, 2019

Bulgaria’s ‘inside story’

From ancient Roman ruins to eerie catacombs, Bulgaria’s capital of Sofia and Plovdiv—its second largest city—are brimming with subterranean wonders. Places where what lies beneath is equally fascinating as that above.




By Raul Dias  

The uniformed lady seated in front of me seems genuinely happy to see me. Her easy, generous smile far from the perfunctory, bordering-on-fake ones proffered by most immigration officers I’ve encountered thus far. She tells me that mine is the first Indian passport she’s about to stamp into Bulgaria in all her four years working at the Sofia International Airport.
“Don’t waste your money visiting any of Sofia’s museums!” she advises me almost conspiratorially, without offering any further explanation to bolster up her suggestion. “Also, don’t take a taxi into town. Your hotel is right next to Serdica, so take the direct train to the Serdika II metro station,” she adds, after casting a glance at my immigration disembarkation form and pointing me in the direction of the startlingly modern and spotlessly clean Sofia Airport metro station.

The city beneath the city
Almost as soon as I alight from the train a half hour later, I get the gravitas of the immigration officer’s seemingly innocuous (if a bit odd!) twin suggestions. Buried deep within the depths of downtown Sofia, the Serdika II metro station is truly one of the best places to start peeling back the Bulgarian capital’s onion-like layers.
One of the first things I notice about the huge, cavernous station is the acute lack of any form of commercial advertisement with nary a billboard or standee in sight. In their place are glass cabinets. The kind one would find in museums. Filled with everything from Neolithic pots and Roman urns, to even a few decapitated and chipped capitals that probably sat atop grand Doric columns once.
It is much later in the day, after checking into my hotel and getting down to some considerable research, do I realise the sway Sofia held in the ancient Roman world when it was known as Ulpia Serdica (also spelled as Serdika). Not only was it a much-coveted city after the Roman’s conquered it from the Greeks in the year 29BC, but is it said that Constantine the Great sought to transform it into the ‘Rome of the Balkans’.
Evidence of the erstwhile grandeur of Serdica is apparent not just inside the train station, but also outside its turnstiles. Quite like the underpinnings of the 14th century Bastille fortress that peek out of the Bastille Métro in Paris, the remnants of the ancient Roman city were uncovered in the 1970s with the discovery of the Western Gate of Serdica and are on display to the public, under a huge, reinforced plexiglass dome.
The next day, as I take a free walking tour around Sofia, I am told that the restoration of the Serdica ruins started in 2011 and is still very much a work in progress, as I can see. In total, the complex covers an area of approximately 9,000 square metres, and once had as many as eight streets—including the grand Decumanus Maximus main road of the Roman city. Today, all that’s remaining of downtown Serdica that have been unearthed thus far, are the ruins of an early Christian basilica, a few mineral springs and early examples of a water and sewage system—all said to date back from the 1st to the 6th century AD.

Crypts, bones and catacombs
Giving the city its modern day, official name, I find myself at the rather somber-looking St. Sofia Church that sits in the shadow of the colossal Neo-Byzantine Alexander Nevsky Cathedral in the city’s historic center. The latter with its gilded central dome topped with a golden crucifix is so elaborate that I could even see it from the window of my plane’s seat a day earlier, as we prepared to land into Sofia.
Built in the 6th century during the time of the Byzantine Emperor Justinian, St. Sofia rests not just on the foundations of four older Christian temples from the 4th century, but also on something that ties it in with ancient Serdica. With its location being a little outside the fortified gates of Serdica, it was the site of the of the city’s great necropolis.
Descending into its labyrinthine innards way below street level, I am greeted with sensations that threaten to awaken my latent claustrophobia. The catacombs here are an elaborate maze dotted with rough hewn niches laden with bones, several intricately carved masonry tombs and crypts—some still ensconcing stone sarcophagi. A series of vivid, well-preserved mosaics murals and frescos lit by dim, blue bulbs lend the catacombs an eerier cachet. 

Where Plovdiv meets Philippopolis
As Bulgaria’s second largest city, its economic hub and the current European Capital of Culture for 2019, Plovdiv in the south of the country is next on my subterranean quest list. Ever the thrifty traveller, I once again join in a free walking tour almost immediately after getting into Plovdiv’s compact city center, post a two-and-a-half-hour bus journey from Sofia’s Central Bus Station.
My guide Igor lets me know that the city was earlier named Philippopolis, after Philip II of Macedon—the father of Alexander the Great—conquered it in the 4th century BC from the Thracians. But it was the Romans that left the most indelible mark on it when Philippopolis was incorporated into the Roman Empire by Emperor Claudius in 46BC.
And it was the grand Roman stadium that was at the very center of it all, being one of the rare stadia to be built inside the walls of a fortified city. Constructed at the beginning of the 2nd century AD during the reign of Emperor Hadrian, the stadium could accommodate 30,000 spectators all at once, cheering on everything from chariot races to talent contests for criers and buglers.
Today, all that remains of the stadium is the excavated northern curved part that lies under the modern day Dzhumaya Square, surrounded by lively cafes and bars. It is believed that the larger portion of the stadium, including its quintet of arched gates still lies beneath the buildings along the main street, parts of which can even be seen in the basement of the local H&M!
Paying homage to a city that was built on the crest of seven syenite hills, I end my day trip to Plovdiv with an Aperol Spritz sundowner at the hillside Roman Theatre. Built by Emperor Domitian in the 1st century AD, for millennia it lay buried under the backyard of a local resident. Painstakingly restored in the 1970s, the theatre—with its soaring Ionic marble colonnade and triangular pediments—still stays true to its original purpose to this very day as a popular venue for staging plays and concerts, I’m told.
Unfortunately for me today, I’ll just have to make do with the sun’s disappearing act, as it gradually dissolves into the craggy horizon…   
 

(A shorter, differently edited version of this article appeared in the 21st September 2019 issue of the Mint Lounge newspaper, India on page 16 https://www.livemint.com/mint-lounge/features/what-lies-beneath-sofia-1568978786033.html)

Saturday, September 14, 2019

Of gratis gyuvech and more…

Easily one of the world’s earliest fusion cuisines, Bulgarian food has everything from Roman and Turkish to Greek culinary influences thrown into the pot. What better way than a free food tour to get acquainted with it?



By Raul Dias

The place I’ve ben told to meet at for our afternoon rendezvous isn’t hard to find at all. Almost everybody seems to be a fan of it, including my hotel’s ever-helpful receptionist who points me in its direction at once. Aptly named Supa Star, this 10-year-old soup-only restaurant in downtown Sofia is said to be Bulgaria’s first soup bar. And thus, the perfect place to embark on a tour that’s said to be the first of its kind in Europe and perhaps even in the world!
Ever the frugal traveller, I had signed up online for a free food tour of Sofia after hearing about it from a fellow backpacker a few days earlier. Organised by a company called Balkan Bites, the two-hour long guided walking tour takes place every day at 2pm and stops in at around five places where one can get acquainted with the unique flavours of Bulgaria bite by bite...or perhaps in the case of our first stop, sip by sip.         
And so, my initiation into the realm of Bulgarian cuisine will always be the taste of refreshingly chilled tarator soup that our guide Lila hands out to us in tiny, bright red paper cups. Though late March is still early spring in Bulgaria, the rather sultry weather totally warrants this yogurt-cucumber-dill summer soup that tastes like a watered down cross between the Greek dip of tzatziki and our very own raita with the tiny bits of cucumber providing texture.

Significant Servings
It’s barely a few minutes into the tour and I’m already being made acutely aware of the great significance food has to almost every aspect of life in the Balkan country. We stop by a tiny hole-in-the-wall kiosk at the Zhenski Pazar Women’s Market in the heart of Sofia for a bite of the city’s famous on-the-go breakfast combo of the double ‘B’—bozo and banitsa. While the former is a fermented wheat and millet drink that tastes like mildly flavoured, sour chocolate milk, the banitsa is almost a national obsession.
Similar to both the spinach and feta cheese stuffed Greek spanakopita and to the Turkish börek, the banitsa is a coiled breakfast pastry of eggs, a yellow cheese called kashkaval, and yogurt, all ensconced between phyllo layers. Interestingly, every Easter, grandmothers across Bulgaria bake a banitsa for their grandkids with a coin hidden in its folds. The lucky finder of which is bestowed with an extra-special blessing from the matriarch of the home.
Another seemingly simply, but greatly significant dish is what Lila has us try next at the chaotic Central Food Market, diagonally opposite the ancient Roman historical site of the Serdika ruins. According to Bulgarian tradition, shopska salata or shopska salad is what newlyweds sit down to eat as their first meal together after the ceremonies. The recipe may seem straightforward, with just a few freshly chopped vegetables like cucumbers, tomatoes, onions, and capsicum as ingredients, but the taste is almost Mediterranean when coupled with a sprinkling of the crumbly, salty sirene cheese and oregano.

Saying Cheese
Speaking of cheese, at our next stop which is the hipster-chic Mekitsa & Coffee shop in downtown Sofia, we sample a yummy cream cheese and fig jam smeared mekitsa. It is no great surprise that like most world cuisines, Bulgaria too has its own iteration of fried dough. Made with a wheat-based dough enriched with yogurt and eggs, the deep-fried mekitsi (p) can also be had in their savoury avatar. And that’s exactly what the very generous counter staff ply us with next—a scrumptious slice slathered in another Bulgarian dairy staple, the salty-sour cream called smetana.
There seems to be no escaping the cheese onslaught as we sit down at our final stop of the afternoon—the tongue twister of a restaurant called Hadjidraganovite Izbi or “Hadjidraganov’s Cellars”—for a tiny bowl of the traditional Bulgarian dish of gyuvech. This hearty one pot wonder is a stew made from beef, mushrooms, sweet peppers and onions with some kashkaval cheese grated over it. Lila lets us know that a good gyuvech will always have boiled eggs and a whole lot of paprika in it.
It is here that we all get a parting shot of the traditional Bulgarian drink called pelin. With its base of house wine which can be either red or white, pelin, we were told, is made from a bouquet of 24 herbs along with sugar, chopped apple, quince, and an ancient Roman-time fruit called medlar. Left to macerate for two weeks, the drink is imbued with a mellow, fruity bitterness coupled with a mighty alcoholic punch at the end.
Perfect for raising a toast to all the best things in life that are so apparently free!      


Travel log
Getting There
As there are no direct flights from India to Bulgaria, one can reach Sofia by connecting flights from most European cities like Paris, Zurich and Amsterdam. Alternately, one can also fly in to Sofia via Istanbul. Given its compact size, most of Sofia can easily be accessed on foot or by its very convenient and affordable metro train system. Though one needs a Bulgarian visa to enter the country, a multiple entry Schengen visa too will suffice.

Stay
Offering a range of hotels to choose from, Sofia has accommodation options to suit most budgets. Two such recommended accommodation options are the conveniently located, city-centered Les Fleurs Boutique Hotel (Rs 7,500 for two without breakfast, lesfleurshotel.com) along the city’s main Vitosha Boulevard and the more upmarket Grand Hotel Sofia (Rs 12,300 for two without breakfast, grandhotelsofia.bg) with spacious rooms overlooking downtown Sofia.

Tip
* Take the metro to the Business Park station in the suburbs of Sofia to visit the Kambanite Bell Park. One of Sofia’s lesser-known attractions, the peace park was built in 1979 as a global children’s monument to commemorate UNESCO’s International Year of the Child. The idea here was to include a bell from every country in the world and to have children ring these as a gesture of peace.


(An edited version of this article first appeared in the 14th September 2019 issue of The Hindu Business Line newspaper's BLink section on page 20 https://www.thehindubusinessline.com/blink/takeaway/a-food-walk-in-sofia/article29401443.ece)

Thursday, September 12, 2019

Deliciously ‘desi-baroque’

Dishing out some innovative, modern Indian fare in a decidedly kitsch setting, this new Shivaji Park restaurant is an interesting addition to the city’s culinary landscape!



By Raul Dias

Michael Jackson in the full Mughal-e-Azam-esque garb of Shahzada Salim is staring down at us. Overhead, a ring of brass bells threatens to start pealing every time a gust of wind surges in as the main door opens. The wall behind us is encrusted with huge pearls and other assorted coloured glass stones. Then suddenly the singer seated at the small stage next to us breaks into a fusion version of the Raag Malhar that seems appropriate, as the rain is pouring buckets outside. 
And no, in case you were wondering, we aren’t alluding to some sort of substance-induced trip we recently went on. In fact, we weren’t even drinking anything more potent than table water at that point. We were simply there for a lunch visit to check out the brand new Tanatan restaurant that recently replaced the very popular China Bistro in the Shivaji Park neighbourhood of Dadar.
Desi-baroque. That’s the best way to describe this rather over-the-top restaurant with its embellished walls and intricately carved, backlit jaali screens. All this combined with a menu that’s replete with an array of modern Indian dishes and a few fusion ones thrown in.
Take for example the very innovative and delicious vegetarian khow suey samosa (Rs 320) that came to the table sitting in six shot glasses filled with a tangy coconut milk- and galangal-based sauce. The wackily named tarbooz without booze (Rs 255)—a fragrant watermelon and star anise mocktail—had a nice tart lemony finish to it and was the perfect foil to our robustly spiced mains.
With its crisp, wafer-like accompanying bread giving it a great textural element, the Mangalorean kori roti bowl (Rs 574) was generously portioned with juicy chicken bits enrobed in a bright orange chilli-coconut gravy. Reminding us of a well-made haleem and prefect for a rainy day, the cooker wali gosht khichdi (Rs 570) was the ultimate comfort food dish. Each gooey mouthful of spicy lentils and rice enhanced with the umami taste of tender chunks of mutton that also gave the preparation some meaty heft.
However, we weren’t entirely convinced of the freshness of the dal Bukhara (Rs 340) that though edible, tasted a bit off with none of the expected smoky, buttery goodness to it. Even the quinoa rosemary kulcha (Rs 110) that we used to mop up the dal was a big disappointment with its burnt taste overshadowing any hint of delicate rosemary.
That aberration aside, we’d happily go back to Tanatan for seconds…and maybe even thirds! 
      
AT: Tanatan, Vidya Bhavan, Opposite Sena Bhavan, Shivaji Park, Dadar West.
TIME: 12 pm to 1.30 am
CALL: 68493253


(An edited version of this review appeared in the 12th September 2019 issue of the Mid-Day newspaper, India on page 22 https://www.mid-day.com/articles/deliciously-desi/21715192)

Sunday, September 8, 2019

Eat, Pray…Repeat

From crashing East Indian food-saturated open houses to the joy of indulging in forbidden fairground classics, childhood memories of wonton gluttony come to the fore on this first day of the annual September Bandra Feast—the crowning glory of the Queen of Mumbai’s suburbs! 




By Raul Dias

As you read this, I’m probably dying. Yes, dying in anticipation for an annual Sunday lunch feast of epic proportions that I’m about to indulge in at the home of our dear friends, the Gonsalves family, as I have been doing so since I was a toddler. Their quaint wooden cottage is nestled in the meandering alleyways of the Chuim Gaonthan. The latter, one of the last old East Indian Villages of its kind in the Queen of Mumbai’s suburbs, Bandra. A rare one that hasn’t fallen prey to unscrupulous ‘land sharks’ waiting to raze it to the ground, only to replace it with ugly high-rise apartment blocks.
Bedecked in a thousand twinkling fairy lights, and festooned with colourful banners and streamers, the entire little village will soon erupt into a free-for-all feeding frenzy. For it is on today’s 8th of September Feast of the Nativity of Mary aka. Bandra Feast, when the gaonthan’s generous denizens open up their doors and hearts to all those desirous of some true-blue East Indian nosh.
Some of the most potent food memories of my growing up years have been fertilised by the treats—some approved and most forbidden—that I’d indulge in while attending the Bandra Feast and its fun-filled spin-off, the Bandra Fair. But more on those a little later. 

The Back Story
The real saga behind the Bandra Feast begins a few hundred meters away from the Chuim Gaonthan at the Basilica of Our Lady of The Mount overlooking the famous, Bollywood star home-infested neighbourhood of Bandstand. Simply known as Mount Mary’s, this grand, Gothic edifice also plays the greatest role in this “noshtalgic narrative”. It is believed that the church was established in the mid-1700s, soon after an idol of the Virgin Mary was found floating in the waters of the Arabian Sea off the Bandra coast.
Interestingly, this was a few years after a fisherman from the local Koli (as Mumbai’s indigenous East Indian community was called then) had prophesised the finding of said idol. Many subsequent iterations of the church later, the basilica as we know it today was built in 1904. It is since then that the Bandra Feast has been actively celebrated come September every year with copious amounts of food as its lynchpin.
Think Christmas celebrations combined with those of Easter, then multiplied tenfold. That’s how important this feast is to the Catholic East Indians of Bandra. One that goes on for seven whole days, beginning on the Sunday following the 8th of September.

Worms and Beedis 
Till I was around 12 or so, I’d never miss an opportunity of going to the Bandra Fair. Mum and Dad would make sure we’d first pay obeisance at the basilica, lighting a candle for whatever we wanted along with making other supplications. Then, we’d descend down the hundred or so stone steps at the eastern side of the church to get to what I believed to be then the best part of the feast—the fair.
The wide stairway would be dotted on either side by vendors selling all sorts of assorted kitschy tat, from fake rubber lizards to soapy bubble dispensers. But my eyes would always be fixed on forbidden sweets like the tapioca flour- and jaggery-based, gnarly, twig-shaped keedio beedios (literally worms and beedis), the sugar-coated peanuts and the luridly coloured slabs of translucent Bombay halwa. Strangely, the only two things that we were ever allowed to indulge in were the pink guava cheese sweets made and sold by a tiny, snow-white haired Goan lady and the jaw-busting sesame chikki from the stall of a well-known store in Lonavala that my father approved of.   

Meat Feast
Sweet binge done, we’d exit the steps and make our way down the assorted fair games- and Ferris wheel-flanked Chapel Road towards the dead end of the fair which was always the September Gardens food court held in the grounds of the Mount Carmel Church. Here, we’d eat a few savoury snacks like beef mince-filled potato chops and mutton pan rolls bought off a gaggle of indulgent old aunties manning their tiny food stalls. Then it would be off chez Gonsalves for the legendary lunch feast made up of dishes that reflect the unique hybrid Portuguese-meets-Marathi, East Indian cuisine. 
Now, the axis around which most savoury East Indian dishes pivot is the all-important bottle masala. Made from an insanely wide range of spices—with cumin, coriander and chili powders headlining—this mainstay is packed tightly into amber-hued beer bottles and hence its rather intriguing name. And it is this masala, that, along with sautéed onions and slit fresh green chilies, makes the East Indian version of the rich Indo-Portuguese pork stew sorpotel different from its Goan counterpart. The sorpotel—along with two other Bandra Feast staples of the coconut milk-based mutton lonvas and chicken khuddi curry—is best mopped up with crispy, hot fugia balls.
Made from a slurry of flour, yeast, coconut milk and eggs (and named after the Marathi word for balloon—fugga) fugias are the de facto East Indian fried bread no celebration is ever complete without. As a child, I’d waltz right into Aunty Edna Gonsalves’s kitchen to see her create the mini balloons by squeezing the stretchy batter in the web of her hand between the thumb and forefinger and plopping the raw fugias into hot oil to fry till golden perfection was achieved.
But the two most important table toppers at any Bandra Feast have got to be my all-time favourite of the stuffed whole roast suckling pig. And a dish that I hated as a child but have now come to love over the years—the supremely spicy duck moile curry. Both once again made using the ubiquitous bottle masala.
And both, just like all the other East Indian goodies, reflecting that generously divine Bandra Feast vibe! 


SUNDAY RECIPE
Mutton Lonvas 

INGREDIENTS:
Mutton (cubed, bone in pieces) 500 gms
White pumpkin (peeled and cut into cubes) 500 gms
Garlic (crushed) 8 flakes
Coconut milk 150 ml
Bottle masala 2 tbsp
Tamarind pulp 2 tbsp
Ghee 2 tbsp
Salt ½ tsp
Water 2 cups

METHOD:
1. Par boil the mutton with water and salt and set aside.
2. In a medium sized saucepan heat the ghee on a medium flame and fry the crushed garlic, making sure to not brown it too much.
3. Add the bottle masala to the garlic and fry for a few minutes till fragrant.
4. Add the cubed pumpkin and mutton along with its residual stock and cook for another five to seven minutes, still on medium flame.
5. When the pumpkin is cooked, add the coconut milk and the tamarind pulp. Adjust the salt (if needed) and simmer for a few minutes.
6. Serve hot with fugias or bread rolls.
The Mumbai-based writer and restaurant reviewer is passionate about food, travel and luxury, not necessarily in that order.

(An edited version of this article first appeared in the 8th September 2019 issue of The Hindu newspaper's Sunday Magazine section on page 12 https://www.thehindu.com/life-and-style/food/eat-pray-repeat/article29360830.ece)

Wednesday, September 4, 2019

Mumbai’s Parsi-Irani Restaurant Redux!

Cashing in on the newfound nostalgia generated by Mumbai’s legendary old Parsi-Irani Downtown joints are a whole new wave of ‘homage’ restaurants in the city. Each of them hoping to recreate the magic of a bygone era with their inspired cuisine and ambience.  



By Raul Dias

It’s sad, but true. The original South Mumbai Parsi-Irani restaurant is dying a slow death in the city of its birth, with stalwarts like Dhobi Talao’s Bastani & Co. and Colaba’s Paradise already downing shutters and others like Kyani and Sassasian barely limping along. But elsewhere around the city, slick faux-Parsi-Irani-style restaurants have sprung up, paying homage to their predecessors and giving a new twist to Parsi-Irani cuisine mainstays like berry pulao and patra-ni-machchi among others, all in a setting that’s dripping with nostalgia and mock old-world charm. 

SodaBottleOpenerWala
at BKC, Lower Parel, Thane and Powai

At
SodaBottleOpenerWala (SBOW) there is no shortage of typically Parsi-Irani tropes that take you back to an era that will soon be relegated to old history tomes. Think bottles of ice-cold raspberry soda and a menu peppered with Parsi-Irani dishes like bun maska and Parsi choi and you’ll get our drift. And so popular is this all-day dining Parsi-Irani café style restaurant that it has multiplied from one outpost in Mumbai to four in the last few years, like some sort of culinary virus! Yes, besides its flagship branch in the glitzy suburban commercial super hub of BKC, SBOW’s Lower Parel, Thane and Powai branches are just as well-visited, dishing out delectable, nostalgia-inducing wonders like the bheeda par eeda, chicken farcha and mutton dhansak that sit pretty atop the red and white checked cloth-draped tables. And while diners perch themselves on those typically Irani café style Bentwood chairs, they can marvel at the toy train that zooms past them on rails suspended from the walls. Speaking of walls, the ‘No smoking/spitting/sleeping in toilet etc. etc.’ sign is hilarity at its genuine best and an ode to the legendary, now defunct Bastani & Co. restaurant, in Dhobi Talao, Mumbai. Cocktails like the zanily named brandy-based brandied bawa and the ripe mango-spiked rustom buntawala take the spicy edge off other dishes like the eggs kejriwal and aloo aunty’s vegetable cutlets.

Bombay Coffee House
at Ballard Estate
A chain of vintage cafés spread across the city, Bombay Coffee House’s Ballard Estate outpost is all about nostalgia, art deco and delicious Parsi fare. The interiors of the restaurant—that’s itself housed in a wing of an art deco-style petrol pump—tell tales of erstwhile Bombay with black and white photo frames and flooring, rustic furniture and interesting elements like vintage telephones, Tintin comics, and a floor to ceiling bookshelf. One can spend their entire day at Bombay Coffee House as the café offers plug-points on each table, ambient music and a comfortable and friendly environment, making it easy for the city’s professionals to work out of. But it makes it to this list thanks to its ultra-authentic Parsi-Irani food on offer like the sublime kid gosht with pav and the crunchy potato straws-topped salli murgh, that more than make up for the fact that no alcohol is served here. But besides the aforementioned a la carte options, patrons can opt for more authentic Parsi favourites like the mutton cutless, the frilly, egg-coated murgh na farcha, dhansak with brown rice and the lagan nu custard as part of a set, 3-course Parsi celebratory feast called a bhonu.

Gymkhana 91
At Lower Parel
This one’s slightly different from the others on this list, in that—as its name suggests—it pays homage to another Parsi mainstay—the gymkhana. Once, ultra-exclusive havens of relaxation and leisure, where affluent Parsis went to socialise and indulge in something they love best—eat, the gymkhana today has morphed into the club, losing a bit of its prized exclusivity. And Gymkhana 91 seeks to bring that sophistication back. Located in the center of Mumbai’s de facto restaurant super hub of Lower Parel, Gymkhana 91 has an ‘Old Boys Club’ look and feel without being stuffy. A loft-like mezzanine area has as its focal point a large, circular, porthole-like stained glass sky light window. Neo-gothic architectural styled walls and windows, colonial designed furniture and lights, green terracotta tiled roof reflect the old-world charm of gymkhanas, while the façade of the building houses an 8-foot clock keeping with the old times when gymkhanas had a clock tower in the vicinity to tell them of the time. Inside, one can sip on a vodka-based rustom nu soda or a bourbon-spiked Mumbai presidency beneath wrought iron chandeliers that hang from a dark-lacquered oak pitched roof and snack on the whimsically named Parsi-style appetisers like rati aunty’s chutney eda pattice or an order of Byculla’s chicken Russian cutlets. For mains, the berry pulao and the old school Parsi akuri hit that nostalgic spot perfectly, as does the clichéd, yet yummy classic caramel custard for afters.

CAFÉ IRANI CHAII
at Mahim
Grabbing headlines a few years ago as the first new Irani restaurant to open in Mumbai in 50 years, Café Irani Chaii (yes, quirky double ‘i’ pat in place!) is an inexpensive and modest little café that sits along a tiny lane in central Mumbai’s Mahim neighbourhood. What makes this place stand out as being radically different from the others in this piece is that it is not paying homage to the restaurants of yore as a modern day faux Irani joint, but it is actually a bona fide Irani café that’s bringing in the nostalgists and even a whole new lot of younger patrons by the drove. And it truly is like a shiny, new portal into a moth-eaten era, with its glass countertop bearing egg trays and glass jars of bull’s eye peppermint candy and Parle-G biscuits. Besides an entire section dedicated to various scrumptious confections like the fresh off the oven buns served with jam, honey and yes, dollops of salted butter, it is the savoury egg dishes that gets us all excited. Given the great love of the Parsi-Irani community for the humble eedu (egg), Café Irani Chaii pulls out all the stops offering everything from the famed spicy scrambled eggs akuri to the unmissable kheema ghotala that is made up of spicy lamb mince with a sunny side egg sitting jauntily atop it. Its single page menu is also peppered with iconic Parsi-Irani dishes like the Irani zereshk polow and mutton paya soup that are best washed down with a Pallonji brand ginger or masala soda, or better still, a piping hot (chipped) mug of its namesake—Irani chai!

A li'l extra...

London’s very own Parsi-Irani homage
The nostalgia for the Mumbai-style Parsi-Irani restaurant has long crossed continents and landed in balmy London with homage restaurants like the many outposts of the Dishoom chain of Parsi-Irani eateries across the city and the celebrated Parsi restaurant Cafe Spice Namaste at Whitechapel by famous British-Parsi celebrity chef Cyrus Todiwala.  


Chai or Choi? That’s the question!
While it may be a distant cousin of the good old Mumbai-style masala chai, Parsi choi is a whole other kettle (pun intended!) of tea. The main difference between regular chai and choi is that the Parsis add mint leaves and lemon grass to their iteration with a whole lot of sugar and milk. In the winter months, or on cold rainy days, it is not uncommon to have black pepper powder added to the tea for some soothing warmth.


(An edited version of this article first appeared in the September 2019 issue of Travel 360, the in-flight magazine of Air Asia India)